Redcurrant Jelly is a traditional accompaniment to Lamb. Currants are high in pectin so there shouldn’t be a setting problem.
Ingredients for Redcurrant Jelly:
- 4 lbs (1.8 kg) redcurrants
- 3 pints (1.8 litres) water
- 1 lb (450 g) sugar per pint of juice obtained.
Method for Redcurrant Jelly:
- Wash and drain the redcurrants.
- Pick over to remove any unsound fruit but do not remove the stalks.
- Put the fruit into a pan with the water and stew until the fruit is pulpy.
- Test for pectin.
- Turn into a jelly bag and leave to strain for 3 or 4 hours.
- Measure the juice and heat in a pan.
- Add 1 lb (450 g) warmed sugar to each pint of juice, stirring until the sugar has dissolved.
- Bring to the boil and boil rapidly until the jelly sets when tested.
- Remove the scum.
- Pot and seal whilst still hot.
General Information on Making Jelly Preserves
These articles cover the basic methods and rules for making jams, jellies and marmalades. Once you have mastered these, it is far easier to adapt and alter recipes for your own tastes. The first people to record some of their methods were the Romans...
Pectin is the main agent that causes jams, jellys and marmalades to set. Pectin is known as a gelling agent. Different fruits contain different amounts of pectin and that pectin level will also vary according to the season and also the ripeness of the...